The ripened fruits of the coffee shrubs, known as coffee cherries, are processed by disengaging the coffee seeds from their coverings and from the pulp and by drying the seeds from an original moisture content of 65�70 percent water by weight to 12�13 percent. Two different techniques are used: a wet process (used mainly for the mild Arabica coffees) and a dry Coffee plants have small white, fragrant, star-shaped flowers that are clustered in the leaf axils. They resemble gardenias to which they are related. The edible fruits are small fleshy berries changing in color from green to yellow to red. Two greenish-gray seeds are covered with a thin membrane and are enclosed in a dry husk-like parchment. When only one seed develops it is known as a pea-berry and commands a higher price. The seeds can easily be dried, roasted and ground at home